Krillion Recorded answers
3,528 recorded answers
How to approach it
Work outward from the ordinary to the exceptional. Begin by listing the obvious dishes anyone would shout first, then deliberately discard them, because the recorded list is built almost entirely from entries that a normal shopper would never think of. Switch to the registers that generate thousands of names: protected regional products, farmhouse cheeses, cured meats, biscuits, fruit varieties, preserves, sweets and drinks. For each one, ask whether it has a documented local identity and a name longer than one word. If a candidate feels like something you would find in a village shop or on a monastery table rather than a supermarket, write it down. Quantity matters here, so keep producing variations of the same theme instead of hunting for one perfect answer, and prefer the spelling used by the producer.
Get a hint
Start from the widest map of what the two cuisines actually produce, from everyday staples and farmhouse dairy to festival baking and preserved fruit, then notice how many carry a place in their name.
A little more
Narrow the field to certified regional products, artisan dairy and cured meats, small-batch preserves and old bakery specialities whose fame never travelled beyond their own district.
One step further
Finally think of single-variety produce and monastic or farmhouse cheeses with an appellation, plus the sort of sweet that exists in one village only; the more precise the name, the better it fares.
Reveal answers 3,528
- Irn-Bru barDeep Cut85points
- Isle of Arran CheddarDeep Cut85points
- Isle of Man queeniesDeep Cut85points
- Isle of Mull CheddarDeep Cut85points
- Isle of Wight BlueDeep Cut85points
- Isle of Wight doughnutDeep Cut85points
- JalfreziDeep Cut85points
- Jam doughnutDeep Cut85points
- Jam roly-polyDeep Cut85points
- Jam spongeDeep Cut85points
- Jam tartDeep Cut85points
- Jamaica ginger cakeDeep Cut85points
- Jambon cruDeep Cut85points
- Jambon d'AuvergneDeep Cut85points
- Jambon de BayonneDeep Cut85points
- Jambon de KintoaDeep Cut85points
- Jambon de l'ArdècheDeep Cut85points
- Jambon de LacauneDeep Cut85points
- Jambon de LuxeuilDeep Cut85points
- Jambon de ParisDeep Cut85points
- Jambon de ReimsDeep Cut85points
- Jambon de SavoieDeep Cut85points
- Jambon de VendéeDeep Cut85points
- Jambon noir de BigorreDeep Cut85points
- Jambon persilléDeep Cut85points
- Jambon sec des ArdennesDeep Cut85points
- JambonneauDeep Cut85points
- JambonnetteDeep Cut85points
- James Grieve appleDeep Cut85points
- Jar jowDeep Cut85points
- JazziesDeep Cut85points
- Jean de BrieDeep Cut85points
- JefouDeep Cut85points
- Jelly and ice creamDeep Cut85points
- Jelly BabiesDeep Cut85points
- Jelly DropsDeep Cut85points
- Jelly TotsDeep Cut85points
- Jersey RoyalDeep Cut85points
- Jersey wonderDeep Cut85points
- JersiaisDeep Cut85points
- JésuiteDeep Cut85points
- Jésus de LyonDeep Cut85points
- Jésus de MorteauDeep Cut85points
- Jethart SnailsDeep Cut85points
- Jonchée d'OléronDeep Cut85points
- Jubilee chickenDeep Cut85points
- JudruDeep Cut85points
- Jugged hareDeep Cut85points
- JulienDeep Cut85points
- Jumble biscuitDeep Cut85points
Why these answers count
The shape of the reveal says almost everything. Out of 3,495 recorded answers, 3,430 reached sixty points or better, and 2,728 of those landed on the same eighty-five-point shelf. That enormous middle band is where the game lives: any candidate specific enough to be verifiable and obscure enough to feel like local knowledge scored well, whether it was Bedfordshire clanger (100), Abbaye de Belloc (85) or Aberdeen buttery (85). The single hundred-point outlier shows the ceiling is reserved for the pick that almost nobody else found. At the other end, 701 answers stopped at sixty points, and those are the safe, obvious shouts that thousands of players produce at once. Rarity, not fame, drives the score here. A named farmhouse cheese, a village bake or a protected fruit variety outranks a dish everyone learned at school, because the scoring rewards the answer the crowd missed. Aim for precision and specificity, and accept that a long, half-forgotten name usually beats the famous one.